Abstract
The majority of commercial high-pressure pasteurisation operations is essentially conducted as a batch process, wherein prepacked product is subjected to pressure treatment for a specific time. However, the food manufacturing industry has been looking for opportunities to introduce continuous flow processes. This chapter reviews some of the recent efforts in the development of semi-continuous and continuous high-pressure equipment.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Agterof W, Lelieveld HLM, Reichelt T, Smelt JPPM (1997) Method for preservation under pressure. WO Patent No. 97/43914 (also US Patent 6,033,717, 7 Mar 2000)
Balasubramaniam VM (2003). High Pressure Food Preservation. In: Encyclopedia of Agricultural, Food, and Biological Engineering, Heldman, Dennis R (Editor). Marcel Decker Inc. New York. pp 490-496
Bridgman PW (1926) The effect of pressure on the viscosity of forty-three pure liquids. Proc Am Acad Arts Sci 61(3):57–99
Elert G (2013) The physics hypertextbook. http://physics.info/viscosity/. Accessed 3 Aug 2013; © 1998–2013
Perry JH (1941) Chemical engineer’s handbook, 2nd edn. McGraw-Hill, New York
Rostocki AJ, Siegoczyński RM, Kiełczyński P, Szalewski M (2008) High pressure changes of the castor oil viscosity by ultrasonic method. J Phys Conf Ser 121:142009
van den Berg RW, Hoogland H, Lelieveld HLM, Van Schepdael L (2001) Present state of high-pressure equipment designs for food processing applications. In: Hendrickx MEG, Knorr D (eds) Ultra high pressure treatments of foods. Kluwer Academic/Plenum Publishers, New York, pp 297–313
Weast RC (1973–1974) Handbook of chemistry and physics, 54th edn. CRC Press, Cleveland, OH
Acknowledgement
We thank Ana Balasa for carefully checking the article and helpful comments.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2016 Springer Science+Business Media New York
About this chapter
Cite this chapter
Lelieveld, H.L.M., Hoogland, H. (2016). Continuous High-Pressure Processing to Extend Product Shelf Life. In: Balasubramaniam, V., Barbosa-Cánovas, G., Lelieveld, H. (eds) High Pressure Processing of Food. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3234-4_4
Download citation
DOI: https://doi.org/10.1007/978-1-4939-3234-4_4
Published:
Publisher Name: Springer, New York, NY
Print ISBN: 978-1-4939-3233-7
Online ISBN: 978-1-4939-3234-4
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)